Testaroli pasta

A specialty of Lunigiana, a valley bordering Tuscany

style

Category

Bread, pasta and legumes

Testaroli are an unusual type of fresh pasta made from an egg-free dough that is first fried like a crepe and then briefly plunged into boiling water before serving. The name is derived from the testo, a special pan made of terra-cotta or cast iron. Testaroli are a specialty of Lunigiana, an isolated valley area along the border of Liguria and Tuscany.